Making a large amount of food for the holidays is part of the fun, but the problem arises when you don't know what to do with all the leftovers! We've got you covered this holiday season with delicious slider and slaw combo, perfect for the whole family.Courtesy of Liza Shoenfein, Food Editor of the Forward.

What makes a classic brisket is a rich braising liquid made from salty broths, soup mixes, ketchup, and canned tomato sauce. But it is easy to make this fork-tender dish without the high-sodium ingredients. Simply mix strong spices, apricot jam, no-salt-added tomato purée, and a kick of horseradish together for a powerhouse marinade that infuses the meat with the traditional flavors and keeps it moist throughout the hours of roasting.

We always ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with her recipes, this old family recipe was passed to my mother, who learned it by simply watching and copying, and then to me. Due to ill health, my mother can no longer cook, but we all think and talk about her when I make this dish. It has a particular sweetness for me that goes far beyond its taste. — Jaqui Wasilewsky from The Feast Goes On
Click Here to See More Holiday Recipes

For many people, brisket is the Proustian madeleine of Jewish cooking. The rich, savory scent of caramelizing meat that perfumes the house as it cooks seems to stir people into a nostalgia-fueled fervor. There is no question that the brisket your bubbe made was the best ever, and you cannot compete with the layers of memories that flavor her version in your mind. That’s okay, because you have a few tricks of your own up your sleeve. This version slow-cooks the meat in a sweet and tangy mixture of honey and red wine until it sighs and falls apart at the touch of a fork. I included the red wine as a nod to stracotto, the Roman Jewish take on brisket, which simmers beef in wine and spices. Serve it for Rosh Hashanah dinner, and start building the next generation of memories. — Leah Koenig, Modern Jewish Cooking.

Because brisket can be tough if not cooked properly, some other barbecue competitors will actually prepare more than one at a competition. I don’t want to cook but one brisket when I compete, and I’m sure not going to do a backup brisket at home. One brisket should be all you need to get the job done. Just pay attention to these steps and you’ll have the one the way you want it, too.Click here to see the Tips for Making Perfect Backyard Brisket.Click here The Perfect Christmas Dinner.

Relax. Let the ingredients do all the work in this warm, welcoming dish. The beer tenderizes the meat, the onion soup gives it sweetness and depth, and the chile sauce goes “Zing!”This is from Tammie Barker, who notes that the same basic recipe can be used for up to seven pounds of brisket if your slow cooker can handle that much. True to her hometown, she uses a local beer in it (Boulevard Brewing Co.’s Pale Ale), and serves it with a Kansas City sauce (Fiorella’s Jack Stack Barbecue KC Original).

My brisket is made with Jewish heart and Italian flavors. I cook it much in the same way a Northern Italian might braise a different cut of beef (in wine, tomatoes, and aromatics: rosemary, thyme, bay leaf) to create a dish that tastes like Tuscany but feels like Shabbat.
Click here to see 6 Updated Recipes for Rosh Hashanah

"A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey."
— Bettye Miller, Oklahoma City
Click here to see 10 Iconic Recipes That Define America

Facts & Tips

What is Brisket?

Brisket incites passion in people, no matter who they are or what they think brisket really is. If you love brisket, then you've got something to say about it. In fact, there was enough talk that it caught the eye of writer Stephanie Pierson who realized that if people felt this strongly about a topic, well, then there should be a book about...

Brisket Shopping Tips

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tips

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.